Hearty Vegetarian Burritos (Printable)

Flavorful vegetarian burritos with sautéed mushrooms, beans, corn, and cheese wrapped in soft tortillas.

# What You Need:

→ Vegetables

01 - 9 oz button mushrooms, sliced
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, finely chopped
04 - 1 cup corn kernels, fresh or frozen
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh cilantro, chopped

→ Beans & Fillings

07 - 1 can (14 oz) black beans, drained and rinsed
08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 4 large flour tortillas (10-inch diameter)

→ Spices & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1 lime

→ Optional Toppings

17 - 1 avocado, sliced
18 - 1/2 cup salsa
19 - 1/4 cup sour cream

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Stir in sliced mushrooms and diced bell pepper. Cook for 5 to 6 minutes until the mushrooms are golden brown and peppers are tender.
04 - Add corn, black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally.
05 - Remove from heat. Stir in lime juice and fresh cilantro.
06 - Warm the flour tortillas in a dry skillet or microwave until pliable.
07 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese and add optional toppings as desired.
08 - Fold the sides over and roll up each tortilla tightly to form a burrito.
09 - Serve immediately, or grill the burritos seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is fast and youre not stuck at the sink afterward.
  • The mushrooms get this deep golden color that makes the filling taste richer than it has any right to be.
  • You can wrap them up and take them anywhere, and theyll still taste great an hour later.
  • Its flexible enough to handle whatever vegetables are hanging out in your crisper drawer.
02 -
  • Dont skip warming the tortillas, I learned this the hard way when one tore apart in my hands and spilled beans everywhere.
  • If your filling looks too wet, let it cook an extra minute uncovered so the excess liquid evaporates, soggy burritos fall apart.
  • Taste the filling before you assemble, its much easier to fix seasoning in the pan than after everything is wrapped up.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts so much better and doesnt have that weird powdery coating.
  • Let the filling cool for a minute before assembling, it makes the tortillas easier to handle and less likely to tear.
  • If you like a little heat, add a pinch of cayenne or a diced jalapeño when you cook the vegetables.
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